Place the brisket
in a deep pot, cover with water and add the bay leaf and peppercorns.
Bring the water to a boil and skim off the fat. Cover the pot, reduce
the heat and simmer for 3 hours. Add the vegetables and simmer until
the meat and vegetables are tender, about 45 minutes. Place the meat
on a heated platter and surround with the vegetables. [The broth can
be frozen for soups]